Heat 150g raspberries in a saucepan with a little water until they break down (use a fork to mash them)

Force the raspberries through a sieve to remove the pips

Whip the double cream, until soft peaks form when the whisk is removed

Add some of the raspberry sauce to the cream and mix together. Keep adding the raspberry sauce and mixing together until the peaks loosen, don’t add any more sauce after this

Separate the eggs and whip the whites until hard peaks form when the whisk is removed

Warm the chocolate in a bowl over a pan of simmering water, take off the heat as soon as it has melted and combine with the yolks (take care not to heat too much, otherwise the chocolate will grain or the yolks will cook)

While the chocolate mixture is still liquid, fold in the raspberry cream until well combined, then carefully fold in the whipped whites

Pour into serving dishes and chill for two hours or more. This will leave you with a strong but light dark chocolate and raspberry mousse